Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

• DOI: 10.1111/jam.14078
• Publication Date: 2018-08-22T16:32:59Z
• Authors: C. Xie; H. Zeng; C. Wang; Z. Xu; L. Qin
• Keywords: Flavour; Food microbiology

To investigate the volatile flavour components (VFCs), microbiota and their correlations of three categories sufu, a Chinese fermented soybean food. The VFCs were analyzed by headspace solid‐phase micro‐extraction (HS‐SPME) combined with gas chromatography mass spectrometry. A total 141 tentatively identified, in which 12 esters, eight aldehydes, five alcohols nine miscellaneous compounds recognized as characteristic through relative odour activity value. complex microbial community was revealed Illumina MiSeq sequencing. Among 202 bacteria 125 fungi species 16 7 dominant members. Furthermore, VFC‐microbiota correlation characterized Spearman's rank coefficients (ρ). Based on positive correlation, two bacterial fungal selected potential flavour‐producing microbiota. variety complicated observed sufu. Lactococcus lactis, Sphingobacterium sp., Pichia fermentans, Kodamaea ohmeri Saccharomyces rouxii preliminary results would be useful for designing starter cultures to produce sufu desirable sensory properties, consistent shorter ripening time. these will also provide new insight improve quality traditional